Fennel seeds do come from the fennel plant. The bulbs, foliage, and seeds of the fennel plant can be eaten.
C30H40O3 is the chemical formula of fennel.
Fennel is a versatile, large, clump-forming perennial herb from the Mediterranean that has been valued for cooking since Ancient Roman times and earlier. Its seeds have a pungent anise flavor and are used as a common spice. In fact, they lend the predominant flavor in Italian sausage. Vegetable, or bulb fennel cultivars develop large, bulbous bases that have the crisp texture of celery and a mild anise flavor. Bulb fennel is a traditional ingredient in Mediterranean cooking and may be eaten cooked or fresh.
The botanical name for fennel is Foeniculum vulgare.
The Tamil name for fennel seed is "Perunjeeragam."
· Fennel
Fennel seed in Hindi is called "सौंफ" (saunf). It is a common spice used in Indian cooking and traditional medicine.
Fennel seeds do come from the fennel plant. The bulbs, foliage, and seeds of the fennel plant can be eaten.
Fennel
C30H40O3 is the chemical formula of fennel.
Foeniculum vulgare also known as F. officinale, is a member of the Umbelliferae (Apiaceae) or carrot family, along with dill, caraway, and anise.
fennel oil
Michael fennel or Mike fennel .
Some recipes that highlight the unique flavor of fennel seeds include roasted fennel with Parmesan, fennel seed-crusted pork tenderloin, and fennel seed biscotti.
Fennel is called "Sopu" in Telugu.
Wallace Fennel was created in 2004.
The Tagalog word for fennel is "talino."